Design of technology for the rye-wheat bread “Kharkivski rodnichok” with the addition of polyfunctional food additive “Magnetofооd”

Authors

DOI:

https://doi.org/10.15587/1729-4061.2017.117279

Keywords:

polyfunctional food additive, rye-wheat dough and bread, quality indicators

Abstract

We investigated effect of the polyfunctional food additive “Magnetofооd” on the physical-chemical, technological and organoleptic indicators of rye-wheat dough and finished products – the bread “Kharkivski rodnichok” and the bread “Darnitsky”. The impact of food additive “Magnetofооd” on the duration of dough fermentation was examined. It was proven that adding the food additive “Magnetofооd” reduces the time of dough fermentation by 10.0–16.7 % (for the dough prepared using wheat flour of grade 1 and pressed yeast), and by 7.1–14.3 % (for the dough prepared using wheat flour of grade 2 and pressed yeast with low amylolytic activity).

We established positive effect of the food additive “Magnetofооd” on physical-chemical and technological indicators of rye-wheat semi-finished product and finished product. Introducing the additive to rye-wheat dough reduces moisture content and acidity by 1.0 % and 2.7–4.0 %, respectively (for the dough prepared using wheat flour of grade 1 and pressed yeast); by 5.8 % and by 7.1–8.2 %, respectively (for the dough prepared using wheat flour of grade 2 and pressed yeast with low amylolytic activity). It was determined that the higher yield of dough (by 2.1–3.7 %), and of the finished bread “Kharkivski rodnichok” and “Darnitskiy” (by 3.3–3.6 %), was obtained in samples with the addition of polyfunctional food additive “Magnetofооd”.

It was found that the food additive “Magnetofооd” not only slows down the process of hydrolysis of hydrocarbon and protein components of dough (the accumulation of free organic acids), but also sorbs on Fe3О4 particles a certain amount of organic acids, which improves the quality of dough and finished product.

It was established that adding “Magnetofооd” in the production of rye-wheat bread improves its organoleptic indicators: taste, color, porosity and crumb state. Based on the data obtained, we designed a technology for the rye-wheat bread “Kharkivski rodnichok” with the addition of polyfunctional food additive “Magnetofооd”

Author Biographies

Iryna Tsykhanovska, Ukrainian Engineering Pedagogics Academy Universitetska str., 16, Kharkiv, Ukraine, 61003

PhD, Associate Professor

Department of food and chemical technologies

 

Victoria Evlash, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Chemistry, Microbiology and Food Hygiene 

Alexandr Alexandrov, Ukrainian Engineering Pedagogics Academy Universitetska str., 16, Kharkiv, Ukraine, 61003

PhD, Associate Professor, Head of Department

Department of food and chemical technologies

Tetiana Lazarieva, Ukrainian Engineering Pedagogics Academy Universitetska str., 16, Kharkiv, Ukraine, 61003

Doctor of Pedagogical Sciences, Professor

Department of Food and Chemical Technology

Karina Svidlo, Kharkiv Trade and Economics Institute of Kyiv National University of Trade and Economics O. Yarosha lane, 8, Kharkiv, Ukraine, 61045

Doctor of Technical Sciences, Professor

Department of Technology and Restaurant Business Organization

Tatуana Gontar, Ukrainian Engineering Pedagogics Academy Universitetska str., 16, Kharkiv, Ukraine, 61003

Senior Lecturer

Department of Food and Chemical Technology

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Published

2017-12-04

How to Cite

Tsykhanovska, I., Evlash, V., Alexandrov, A., Lazarieva, T., Svidlo, K., & Gontar, T. (2017). Design of technology for the rye-wheat bread “Kharkivski rodnichok” with the addition of polyfunctional food additive “Magnetofооd”. Eastern-European Journal of Enterprise Technologies, 6(11 (90), 48–58. https://doi.org/10.15587/1729-4061.2017.117279

Issue

Vol. 6 No. 11 (90) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazarieva, Karina Svidlo, Tatуana Gontar

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